Coconut Curry Chicken Soup with Rice Noodles

Coconut Curry Chicken Soup with Rice Noodles

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

• 1 tablespoon olive oil
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 4 cups chicken broth (low sodium)
• 2 cups shredded rotisserie chicken
• 1 tablespoon fish sauce (optional)
• 1 tablespoon lime juice (plus extra lime wedges for garnish)
• 4 oz rice noodles (or shirataki noodles for low-carb)
• Fresh basil leaves, chopped
• 2 scallions, sliced
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Prepare the base: In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until softened, about 3-4 minutes. Add minced garlic and ginger, cooking until fragrant for about 1 minute.
2. Add curry and coconut milk: Stir in the red curry paste and cook for 1-2 minutes to release the flavors. Pour in the coconut milk and stir until the paste is fully incorporated. Let it simmer for a couple of minutes to thicken slightly.
3. Broth and chicken: Add the chicken broth and shredded rotisserie chicken to the pot. Bring to a gentle boil, then reduce heat and let it simmer for 10 minutes.
4. Noodles: Meanwhile, prepare the rice noodles according to the package instructions. Drain and set aside.
5. Season the soup: Add fish sauce (if using), lime juice, salt, and pepper to taste. Stir in chopped basil and scallions.
6. Assemble: Divide the cooked noodles into bowls, then ladle the hot soup over the noodles. Garnish with fresh cilantro and serve with lime wedges.

Tips:

• For a low-carb option, substitute the rice noodles with shirataki noodles or zucchini noodles.
• You can customize this recipe with your favorite veggies like mushrooms, bell peppers, or baby spinach.

Enjoy your cozy bowl of fusion soup!

Here’s an estimated nutrition breakdown for 1 serving (assuming 4 servings in total) of this Coconut Curry Chicken Soup with Rice Noodles. Please note that exact values may vary depending on specific brands and portions used.

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Nutrition Information (Per Serving):

• Calories: 350
• Total Fat: 20g
  • Saturated Fat: 15g
• Cholesterol: 70mg
• Sodium: 800mg (varies with chicken broth and fish sauce)
• Total Carbohydrates: 22g
  • Fiber: 2g
  • Sugar: 4g
• Protein: 24g

Low-Carb Version (with shirataki noodles):

• Calories: 300
• Total Fat: 20g
  • Saturated Fat: 15g
• Cholesterol: 70mg
• Sodium: 800mg
• Total Carbohydrates: 7g
  • Fiber: 2g
  • Sugar: 4g
• Protein: 24g

If you’d like more specific values, I’d recommend using a nutrition calculator with exact ingredients. This will give a more accurate profile based on the brands and quantities you use!